The Purloined Recipe

Serves 2 to 4

This pretty vegetable ragout should prove, if any doubt lingers, that members of the cabbage family can be delicate and pretty, especially in early summer.

Improvise with what you have: small onions or red scallions, spring leeks or green garlic, shallots in the fall, bunched spinach or loose leaves.

1 tablespoon unsalted butter
6 spring onions or shallots, halved
6 or more small turnips, scrubbed and quartered
2 or 3 small kohlrabi, about golf ball size, peeled and quartered
1 thyme or lemon thyme sprig
sea salt and freshly ground pepper
1 pound pod peas, shelled
a few handfuls of baby spinach
dollop crème fraîche
4 large basil leaves, slivered

1. Melt the butter in a skillet and add the onions, turnips, kohlrabi, and thyme. Add water to cover halfway and a teaspoon of salt. Simmer while you shuck the peas.
2. As soon as the vegetables are tender, after 12 to 15 minutes, add the peas and spinach and cook until the spinach has wilted down, a few minutes more. Stir in the crème fraîche and add the basil. Taste by itself. With a starch (puff pastry, ravioli, even buttered toast), it can be offered as a vegetarian main dish.

Recipes By Ingredient, The Recipes, basil, cabbage, entrees, kohlrabi, side dishes, spinach, thyme, turnips

From Molly Beverly

Serves 8 to 10

1 ounce dried mushrooms OR 4 ounces fresh mushrooms, sliced
2 onions, chopped
2 Tablespoons vegetable oil
2 medium beets, chopped
1 carrot, chopped
1 stalk celery, chopped
1 bay leaf
10 peppercorns, crushed
1 Tablespoon lemon juice or vinegar
2 Tablespoons tomato paste
1 cup chopped cabbage

If using dried mushrooms, simmer them in 3 cups water for 15 minutes. Set aside.

Sauté fresh mushrooms in oil until golden. Add onions and sauté until translucent. Add beets, carrot and celery, cook 5 minutes. Add 6 cups boiling water, bay leaf, peppercorns, lemon juice or vinegar, and tomato paste and simmer 15 minutes. Drain dried mushrooms from stock and chop them. Add mushroom stock and mushrooms to soup.

Add cabbage and simmer 20 minutes.

Remove the bay leaf.

Taste, add salt and pepper as needed. Cool to let flavors blend. Serve cold or reheat with sour cream.

Recipes By Ingredient, The Recipes, beets, cabbage, carrots, onions, soups

1 medium onion, chopped
3 cloves garlic, minced
4 TBSP olive oil
1 pound spicy sausage in chunks
2 (15 oz) cans kidney beans, drained
1 (15 oz) can garbanzo beans, drained
5 Yukon Gold potatoes, cubed
2 pork chops
3 TBSP hot chopped pepper
1 bunch Kale – washed, dried, shredded
½ head Savoy cabbage, shredded

In a large soup pot, cook onion and garlic in olive oil over medium heat until soft. Mix in sausage, beans, and potatoes, and then add pork chops to the pot. Season with salt and pepper, and add enough water to the pan to cover all of the ingredients. Bring to a boil, then reduce heat, and simmer until potatoes are tender. Once potatoes are tender, taste soup, add peppers and more salt and pepper. Stir in kale and cabbage, and increase heat to gently boil. Kale only needs about 5 minutes. You may add some water if the soup got too thick, I like this soup on the brothy side.

Recipes By Ingredient, The Recipes, beans, cabbage, garlic, kale, onions, potatoes, soups

(recipe from the book Local Flavors used with permission of the author, Deborah Madison)

Serves 4

This tender mess of pale green ribbons flecked with yellow lemon zest is the kind of dish I’d make a meal of with some egg noodles thrown in. But it also makes a delicious bed for monkfish, cod, or wild salmon.

½ small Savoy or other green cabbage
1 large fennel bulb, quartered
1 large leek, white part only
4 tablespoons unsalted butter
sea salt and freshly ground pepper
juice and zest of 1 Meyer lemon 3 tablespoons chervil or parsley leaves

1. Cut the cabbage, fennel, and leek into very thin slices and wash. Don’t dry, though.
2. Melt 1 tablespoon of the butter in a large, wide skillet. Add the vegetables and sprinkle with ½ teaspoon salt. Cover the pan and cook gently for 10 minutes. Check after 5 minutes and make sure there’s a little moisture so that the
   vegetables steam and don’t brown. Meanwhile, simmer the lemon juice in a
   small skillet until only 1 tablespoon remains. Remove from the heat and whisk in
   the remaining butter.
3. Finely chop the lemon zest with the chervil. Stir half into the butter and add the other half to the vegetables. Toss well, taste for salt, and season with
   pepper.

Recipes By Ingredient, The Recipes, cabbage, entrees, fennel, leeks, side dishes

(recipe from the book Local Flavors used with permission of the author, Deborah Madison)

Serves 4-6

Although this salad can be made at the last minute, it doesn’t suffer from being
dressed hours earlier, which makes it a good picnic salad. Add the peanuts just
before serving so they’ll be nice and crunchy.

THE SALAD
½ cup skinned raw peanuts
1 teaspoon peanut oil
1 large carrot
4 cups thinly sliced Napa cabbage
2 cups slivered lettuce leaves
3 thin scallions, including some of the greens, finely sliced diagonally
¼ cup chopped cilantro
2 tablespoons chopped mint leaves
2 tablespoons torn basil leaves,
Preferably Thai basil

THE DRESSING
½ jalapeno chile, finely diced
¼ cup rice vinegar
1 teaspoon sugar
¼ teaspoon sea salt
¼ cup roasted peanut oil

1. Heat the peanuts in the oil over medium-low heat, shaking the pa occasionally, until lightly browned after a few minutes. Blot with paper towels and set aside.
2. Peel the carrot with a vegetable peeler and discard the skins. Then, with the vegetable peeler, continue removing long strips of the carrot until you’ve
   reached the core.
3. Combine the cabbage, lettuce, and carrot with everything except the nuts.
   Whisk the dressing ingredients together and toss with the greens. Add the
   peanuts just before serving.

The Recipes, basil, cabbage, carrots, cilantro, lettuce, lovage, onions, salad dressings, salads

from Molly Beverly

Quarter, core and shred cabbage. pack tightly and firmly into sterile jars. Leave
1 inch headspace. Add 2 teaspoons salt and 3 teaspoons vinegar. Cover with
boiling water to 1/2″ of rim. Work out air bubbles. Cap tightly. Shake and place
in a cool dark place on a pad of newspapers. Jars will leak and bubble.

Recipes By Ingredient, The Recipes, cabbage, miscellaneous, salads

from Janet Grossman

“These are really good!”

1 3/4 c. flour (I use whole wheat)
2 tsp. celery seed (can substitute dill weed)
1 tbsp. baking powder
2 c. grated cabbage
1 tsp. salt
2 eggs (or Egg Replacer and water)
1 tbsp. sugar (or honey, or nothing)
3/4 c. milk (or soymilk)
2 tsp. onion flakes (or 2 tbsp. minced fresh onion)
6 tbsp. butter (or olive oil)

Combine flour, baking powder, salt, sugar, onion flakes & celery seed thoroughly.
Add grated cabbage and stir into the dry ingredients. Whisk the eggs, milk &
melted butter together well.

Add to dry ingredients and stir quickly, making sure it isn’t over 10 seconds.
Spoon into greased muffin pans and bake at 400 for 20 minutes. Makes 12.
(I always add some cayenne and garlic powder too, and bake them about 1 hour
in our solar oven.)

Recipes By Ingredient, The Recipes, breads, cabbage

from Carmen Racine

1 large head Napa cabbage, chopped
5 green onions, diced
½ cup butter
2 packages ramen noodles (discard soup flavoring)
½ cup sesame seeds
1 small package sliced almonds

FOR DRESSING:
1 cup vegetable oil
1 tsp. soy sauce
½ cup white vinegar
1 cup sugar (Maybe better to use less)

Mix cabbage and onions in a large bowl, set aside.

Melt butter in a frying pan over med heat. Break noodles into small pieces and
brown along with sesame seeds and almonds. Cool and drain on paper towel.
To make dressing: mix together all ingredients and microwave to dissolve the
sugar, let cool.

Toss all salad ingredients and add dressing just before serving.

Recipes By Ingredient, The Recipes, cabbage, onions, salad dressings, salads

from Michelle Smedema

4 strips thick-sliced bacon, cut into small pieces
1 cup chopped onions
½ cup chopped fresh parsley
1 cup chopped bell peppers
1 medium-size head cabbage, shredded
Two 15 or 16 ounce cans whole tomatoes if you have them, cut up
1 teaspoon cayenne pepper
Salt to taste
1 teaspoon red wine vinegar (optional)

Fry the bacon in a large frying pan. Add the onions, parsley, and bell peppers
and cook over a medium fire, stirring, until the onions are clear. Add the
cabbage and mix well. Add the tomatoes, cayenne, and salt and let simmer for
45 minutes. (Some like to add the vinegar for tartness.) Serve hot.

Recipes By Ingredient, The Recipes, cabbage, onions, parsley, peppers, salads, side dishes